Cassia Gum

Cassia gum is the purified flour from the endosperm of the seeds of Cassia tora and Cassia obtusifolia which belong to the leguminosae family. Seeds of Cassia occidentalis are a naturally occurring contaminant in the source material.

The intended use of Cassia gum is as thickener, emulsifier, foam stabilizer, moisture retention agent and/or texturizing agent in cheese, frozen dairy desserts and mixes, meat products and poultry products. 

Cassia gum is combined with other hydrocolloids such as Carrageenan or Xanthan gum, they will synergistically form gels with unique properties. 

Specifications of Cassia Tora Powder :          

Appearance : Yellow White Powder
Technical Specification 
Moisture : 12% max
Ph(1% M) : 5.5 - 6.5%
Gum Content : 80% min
Protein : 5% max
Starch : Negative
Fat : 0.8% max
Ash Content : 1% max
Acid Insoluble Residue : 3% max
Gel Strenght

: 500 Min

HOt Viscosities

: Brookfield 4/20@ 25oC

(1% Solution)

: Temp. 50-500cps.

Granulometery

On 60 Mesh : 60% Min
Through 100 Mesh : 30% Min
Through -100 Mesh : 05% Min
Microbiological
Acrobic Plate Count/gm : 10000
Molds & Yeast/gm : 500, Coliform/gm<3
Ecoli / Coli forms : Negative
Salmonella : Nagative

Packaging          

Special attention is paid in packing the bulk product by filling in suitable bag-sizes with standard measures to ensure product quality and safety during transit and storage.

Flexible packaging solutions from 800, 900 and 1000 kilo Jumbo HDPE circular woven bags and 25 kilo HDPE bags are also available in multi walled paper bags.